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British-Tico coconut caramel cassava bread



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Published on Saturday, August 24, 2024






By Melissa Pette




How about British-Tico coconut caramel cassava bread? I know it's sounds like a tongue twister, but I bet you can't eat just one!


Cassava, or yuca,  bread is one of the favorite homemade breads in Costa Rica.  There is more than one recipe for cassava bread, one of the most popular in coffee shops in Costa Rica is the coconut cassava bread.


Today, our friend Rosemary Macleod, from Inverness City on Scotland's northeast coast, invites us to enjoy a cup of tea with her version of coconut caramel cassava bread.


"If you're looking for ways to turn a bad mood around, this so-good cassava bread will improve your mood in the blink of an eye," she said.


Rosemary and her husband Paul have been to Costa Rica twice. They are "counting the days to come back in Christmas," she told me.

Come back soon Rosemary!

So, let's go to the kitchen!






For 10 to 12 servings, the ingredients you will need are:

  • 500 grams of cassava flour.


  • 100 grams of grated coconut.


  • 3 eggs.


  • 1 and a half cup of butter.


  • 1/2 cup of sugar.


  • 1/2 cup of coconut milk.


  • 1/2 cup of regular milk.


  • 6 teaspoons of baking powder.


  • Liquid caramel


Some of you may remember cassava flour in the States from the Just About Foods brand. In Costa Rica, the Jinca brand can be found at Walmart and it works perfectly.



First, beat the eggs and add the cassava flour, half of the grated coconut and baking powder. Mix well until the ingredients are combined.



Melt the butter in the microwave and add it to the cassava mixture. Mix again.



In a blender, add the milk and sugar. Use the lowest speed to dissolve the sugar. Add that combination to the cassava mixture and mix again.



On the baking plate, add a layer of liquid caramel.



With the help of a cooking brush (or a spatula or a flat wooden spoon), spread the caramel all over the baking plate.



Then, pour the cassava dough and spread it throughout the mold.



Add a little bit of caramel over the dough. Then sprinkle with the remaining grated coconut.



Before baking, preheat the oven for 5 minutes. When the oven is ready, bake the bread for 30 to 40 minutes at 350°F.



Rosemary recommends matching this tempting cassava bread with a nice cup of tea. 



Have a "pura vida" weekend!



----------------

Everyone is invited to share their recipes with a horizontal photo of the dish by emailing 
food@amcostarica.com. More Costa Rica's delightful recipes can be found on the AM Costa Rica Food page.


 





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